I don’t know about you, but I’ve always had an aversion to cooked broccoli – I much prefer it still crunchy, cooked the Chinese way, if it’s cooked at all. So when I saw this recipe for broccoli slaw on smittenkitchen.com, I knew I had to have it. Twice this weekend, in fact.
Ontario broccoli is in stores (in Karma, at least), so I used that, and plain yogurt instead of the buttermilk because I didn’t want to buy buttermilk just for this recipe, although the commenters are so in favour of the dressing that I might have to one of these days. The first time I made it with dried cranberries, and it was excellent, but the second time I used dried cherries, instead, and it was phenomenal. These are cherries my mother dried at home, but you can get them in some stores, too. I recommend unsweetened as the tart flavour sets off the broccoli just so. I could also see dressing it up with some feta or another flavourful cheese. I’ll save that for tomorrow.
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Anyone who’s spent any time with me over the past few months knows that thanks to my CSA box from Plan B Organics, I’ve been searching for newer and greater recipes to make with cabbage. A cabbage every two weeks turns out to be a lot, and I refuse to throw them out, so we’ve been eating a lot of cabbage.
One of the best recipes I’ve come up with is from Smitten Kitchen, my current website crush and an excellent food blog. She has a cabbage and mushroom galette that’s to die for, and it’s in the oven right now. It’s especially perfect since I usually get local shiitake mushrooms in the box along with the cabbage and other veggies. (I’ll show off a picture of my box in a few days.)
I recommend this galette even if you’re not trying to use up all your cabbage, but she also has a butternut squash one that I’m sure is just as good, and her easy (but slightly time-consuming due to chilling time) pastry recipe would work just as well with apples or another fruit.
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